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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Ribs
Remove the membrane from the backside of the ribs and pat them dry with paper towels.
- 2
Make the Spice Rub
In a bowl, mix together brown sugar, garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and crushed Szechuan peppercorns. Rub this mixture generously over the ribs.
- 3
Marinate
Cover the ribs and let them marinate in the refrigerator for at least 2 hours, preferably overnight.
- 4
Prepare the Smoker
Soak Kiawe wood chips in water for at least 30 minutes. Preheat your smoker to 225°F (107°C).
- 5
Smoke the Ribs
Place the ribs in the smoker and add the soaked Kiawe wood chips. Smoke for about 4 hours, or until the meat is tender and pulls away from the bone.
- 6
Prepare the Glaze
In a small saucepan, combine soy sauce, rice vinegar, honey, and sesame oil. Heat over low heat until warmed and mixed well.
- 7
Glaze the Ribs
During the last 30 minutes of smoking, brush the glaze over the ribs every 10 minutes.
- 8
Rest and Serve
Remove the ribs from the smoker and let them rest for 10-15 minutes before slicing. Serve hot.
